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Home » Recipes » Mexican » Yucatan-Style Turkey (Pavo Pibil)

Yucatan-Style Turkey (Pavo Pibil)

Last Updated November 12, 2020. Originally Posted November 12, 2020 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Yucatan-Style Turkey (or Pavo Pibil) takes Thanksgiving to a whole new level. Incredibly flavorful and absolutely delicious. It makes the perfect centerpiece for your holiday meal!
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Two pictures of raw and cooked Yucatan-Style Turkey.

A picture of Yucatan-Style turkey on green leaves and surrounded by orange slices.

Yucatan-Style Turkey (Pavo Pibil) takes me back to my family’s first Thanksgiving.

When my family came to the US, we heard Thanksgiving dinner was a big family dinner. So, we made tamales. lol!

Our first turkey Thanksgiving was made in this way. My mom got the recipe from a lady from the Yucatan.

Yes, this is a traditional recipe from the Yucatán Peninsula. So so incredibly delicious and FLAVORFUL!

How to make the Pibil Sauce


The spices for Yucatan-Style Turkey laid out and laid on a decorative clay plate.

  • Start by making the pibil sauce.

These are the spices necessary to make the sauce.

Ground or whole? Either is fine. They will be blended in the blender.

Two side-by-side pictures showing the ingredients to make pibil sauce before and after they have been blended.

  • Put all the ingredients in the blender.
  • Blend until smooth.

Look for a deep, ruby red color in the sauce. Taste it for salt. Add more salt if necessary.

It should be flavorful and not spicy.

Other Yucatan Recipes:


Cochinita Pibil
Pollo Pibil
Pibil Tamales

An image showing how to strain the chile sauce.

  • Strain the sauce.
  • Set aside until ready to use.

Straining will remove any remaining bits of chile.

Since this is going to be all over the turkey, you want to make sure the sauce is SMOOTH.

You can even make this ahead of time.

How to Prep the Turkey

Hand patting down a raw turkey with a paper towel.

  • Remove gibblets and package from inside the turkey.
  • Rinse the turkey.
  • Pat dry the skin with a paper towel.

Be sure to do this in a CLEAN sink. Then wash the sink after rinsing the turkey. We are talking about poultry after all.

A hand separating the turkey skin and adding tabs of butter.

  • Separate the skin, creating a small hole.
  • Insert the tabs of butter inside the hole.

Butter will help keep the turkey moist while baking. However, you can skip this step.

A raw turkey with tabs of butter under the skin.

  • Tabs of butter will make the turkey skin look lumpy.

Wash your hands after doing this to avoid contamination.

A raw turkey stuffed with orange wedges and onion.

  • Fill the turkey with orange wedges, onion, and garlic.

You can also add lime wedges, if you have some. All of this will add flavor from the inside out.

Pro Tip:

Buy your turkey ahead of time so it thawed and ready. Defrost in the refrigerator in a pan to catch the drippings. Allow 24 hours for each 5 pounds.

A cooking brush brushing the sauce on a raw turkey.

  • Brush the pibil sauce all over the turkey.
  • Place inside the fridge overnight to marinate.

Best to marinate overnight. Minimum 4 hours.

The beauty of this type of turkey is that the hard work was done the night before.

What Size Turkey to Buy?


Estimate 1 ½ lbs person. For example, A 12-lb turkey will feed 8 people.

A turkey marinating with the pibil saw on a sheet pan.

  • Remove from the fridge. Let sit on countertop for 1 hour before placing in the oven.
  • Preheat oven to 325 degrees F.
  • Bake until the internal temperature is 180 degrees F.

Banana Leaves


Traditionally, this recipes calls for banana leaves which can be hard to find. It’s ok to omit. Your bird will still be extremely tasty.

Cooking Times for Stuffed Birds Cooked at 325 degrees F:

  • 8 to 12 pounds: 3 to 3 1/2 hours
  • 12 to 14 pounds: 3 1/2 to 4 hours
  • 14 to 18 pounds: 4 to 4 1/4 hours
  • 18 to 20 pounds: 4 1/4 to 4 3/4 hours
  • 20 to 24 pounds: 4 3/4 to 5 1/4 hours

A picture of Yucatan-Style turkey on green leaves and surrounded by orange slices.

Each time you baste the turkey with more sauce, it gives another coat of deliciousness.

What to serve with it?


Pickled Red Onions – MUST HAVE
Pan de Elote
Arroz Blanco
Herb Potatoes

This Yucatan-Style Turkey (or Pavo Pibil) is loaded with FLAVOR. Delicious in every bite.

Something to enjoy with family and friends for a Mexican Thanksgiving or Mexican Christmas.

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Did you make this recipe? Please rate the recipe below!

A picture of Yucatan-Style turkey on green leaves and surrounded by orange slices.

Yucatan-Style Turkey (Pavo Pibil)

Yucatan-Style Turkey (or Pavo Pibil) takes Thanksgiving to a whole new level. Incredibly flavorful and absolutely delicious. It makes the perfect centerpiece for your holiday meal!
5 from 8 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 1 day 1 hour
Cook Time: 4 hours
Total Time: 1 day 5 hours
Servings: 9 people
Calories: 460kcal
Author: Maggie Unzueta

Ingredients

For the Marinade:

  • 1/2 cup orange juice
  • 1/2 cup lime juice
  • 1 3-ounce achiote paste package
  • 1/2 tsp oregano (ground or whole)
  • 1/2 tsp cumin (ground or whole)
  • 2 cloves whole
  • 1/2 tsp black peppercorn
  • 1/4 whole cinnamon stick (piece)
  • 10 garlic cloves
  • 1/4 onion (chopped)
  • 2 tsp salt

For the Turkey:

  • 1/2 stick butter
  • 1 orange quartered
  • 4 garlic cloves
  • 1/2 onion quartered
  • 1 14-lb turkey

Instructions

  • Add all the marinade ingredients to a blender.
  • Blend until smooth.
  • Set aside until ready to use.
  • Remove the gibblets and package stuffed inside the turkey.
  • Carefully rinse the turkey.
  • Pat it dry with the paper towel.
  • Separate the skin from the breast meat.
  • Add the tabs of butter all over the breast meat.
  • Stuff with the orange wedges, onion, and garlic.
  • Tuck wing tips under breast and tie drumsticks loosely together with a kitchen string.
  • Brush the pibil sauce all over the turkey.
  • Cover and marinate 4 hour.
  • Remove turkey from the fridge 1 hour before placing in the oven.
  • Place rack to the lowest position in the oven.
  • Preheat oven to 325F.
  • Loosely cover turkey with foil paper.
  • Baste every 45 minutes.
  • Alternate the basting with pan juices and pibil sauce.
  • Note: Pan juices might evaporate.
  • After 3 ¼ hours, remove the foil and baste with the pibil sauce.
  • Bake until the thermometer inserted into the thigh registers 180 degrees F.
  • About 4 hours total.
  • Let the turkey sit for 30 minutes after it comes out of the oven before cutting.
  • Covering the bird while it sits will soften the crispy skin.

Notes

Please note: Traditionally, the turkey is wrapped and cooked in banana leaves. Since they are hard to find, it's ok to omit. Your bird will still be extremely tasty.
COOKING TIMES FOR STUFFED BIRDS COOKED AT 325 DEGREES F:
  • 8 to 12 pounds: 3 to 3 1/2 hours
  • 12 to 14 pounds: 3 1/2 to 4 hours
  • 14 to 18 pounds: 4 to 4 1/4 hours
  • 18 to 20 pounds: 4 1/4 to 4 3/4 hours
  • 20 to 24 pounds: 4 3/4 to 5 1/4 hours
WHAT SIZE TURKEY TO BUY?
Estimate 1 ½ lbs person. A 12-lb turkey will feed 8 people.
PRO TIP:
Buy your turkey ahead of time so it thawed and ready. Defrost in the refrigerator in a pan to catch the drippings. Allow 24 hours for each 5 pounds.

Nutrition

Calories: 460kcal | Carbohydrates: 3g | Protein: 62g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 220mg | Sodium: 883mg | Potassium: 675mg | Fiber: 1g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 3mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Filed Under: Mexican

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Candice

    November 13, 2020 at 7:16 am

    5 stars
    A turkey you will always remember and absolutely worth making! It’s gorgeous, flavorful, and different from any other turkey you’ve had. Great recipe!

    Reply
    • Maggie U

      November 13, 2020 at 10:46 am

      Thank you! So glad you enjoyed this.

      Reply
  2. HEATHER PERINE

    November 13, 2020 at 12:48 pm

    5 stars
    So different than all the usual recipes I make for Thanksgiving, but I think this will be a hit with my family. Can’t wait to make this!

    Reply
    • Maggie U

      November 16, 2020 at 11:16 am

      I think so too! Glad you enjoyed this recipe.

      Reply
  3. Anna

    November 15, 2020 at 3:55 am

    5 stars
    Wow, this must be one of the best looking turkeys I’ve ever seen! The combination of all the spices and ingredients in this recipe tells me that the flavours must be just out of this world! What a perfect alternative to a traditional turkey for a Thanksgiving!

    Reply
    • Maggie U

      November 16, 2020 at 11:07 am

      It’s so yummy. Hope you try it!

      Reply
  4. Moop Brown

    November 15, 2020 at 12:02 pm

    5 stars
    This turkey looks tasty and like it’s bursting with flavor! The sauce tops everything off very well also.

    Reply
    • Maggie U

      November 16, 2020 at 11:05 am

      Glad you enjoyed this recipe. Hope you try it!

      Reply
  5. Nicole Washington

    November 15, 2020 at 6:08 pm

    I bet this has great flavor. This is such a great flavor for turkey.

    Reply
    • Maggie U

      November 16, 2020 at 11:05 am

      It is indeed! Hope you try it.

      Reply
  6. Sam

    November 15, 2020 at 9:58 pm

    Wow this turkey looks amazing. I love the flavours that you have put together, such a great pairing of ingredients. And the clear instructions with photos are so helpful. Can’t wait to try this.

    Reply
    • Maggie U

      November 16, 2020 at 11:05 am

      Glad to know that the instructions were clear. Hope you try it!

      Reply
  7. Jamie

    November 15, 2020 at 10:59 pm

    5 stars
    I love all the flavors here, especially the pepper paste and spices! Such a delicious and beautiful looking turkey that’s sure to please during the holidays!

    Reply
    • Maggie U

      November 16, 2020 at 11:04 am

      It’s a delicious recipe. Hope you try it!

      Reply
  8. Farrukh Aziz

    November 16, 2020 at 3:02 am

    5 stars
    Now this is winner-winner turkey dinner ! It came out awesome, meat was perfect juicy, flavors were spot on! Thank you very much for sharing this lovely whole turkey roast ! 🙂

    Reply
    • Maggie U

      November 16, 2020 at 11:03 am

      So glad you enjoyed it! Love it when you guys try my recipes.

      Reply
  9. Natalie

    November 16, 2020 at 3:08 am

    5 stars
    I love that marinade. Lovely flavors. And turkey looks absolutely amazing. I would love to give this a try.

    Reply
    • Maggie U

      November 16, 2020 at 11:02 am

      So flavorful and original. Hope you try it!

      Reply
  10. ASB

    January 3, 2021 at 11:11 am

    5 stars
    This is the second time I cooked turkey, and the first time for a whole bird. I missed these flavors and was so glad to find a recipe which had the exact combination I had in mind. And it was excellent! My only modification was that I had to make achiote paste from scratch, but that wasn’t too difficult just added time.
    All in all, was delicious, still picking at it with my family and we all love it- more flavorful every day. Can’t believe I pulled it off but with this recipe it was easy.

    Reply
    • Maggie U

      January 5, 2021 at 1:23 pm

      So happy for you! Glad you enjoyed this!

      Reply

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